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A white bowl of mashed potatoes with a spoon in it on a marble surface. There are potatoes and an instant pot in the background.
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5 from 1 vote

Instant Pot Mashed Potatoes

Instant Pot Mashed Potatoes are so fluffy and creamy! Cooking the potatoes in an electric pressure cooker steams them to perfection, makes them taste more flavorful and saves time. These smooth mashed potatoes are ready to eat in under 30 minutes!
Prep Time20 minutes
Cook Time7 minutes
Total Time27 minutes
Course: Side Dish
Cuisine: American
Servings: 6
Author: Julia Foerster

Equipment

Ingredients

  • 2.5 lbs Russet Potatoes peeled and quartered (1.125kg)
  • 1.5 cups water (360ml)
  • 1 cup half-and-half (240ml)
  • 6 tablespoons unsalted butter (85g)
  • 1 tsp table salt
  • 1/4 cup freshly grated parmesan cheese (25g)
  • Black pepper

Instructions

  • Fill the pressure cooker with 1.5 cups cold tap water and place the trivet or a vegetable steamer in the pot. Add potatoes on top.
  • Close the lid and pressure valve.
  • Cook on High pressure for 7 minutes, then let the pressure release naturally for 10 minutes before doing a quick release.
  • In the meantime, melt butter in a small saucepan then add half-and-half. Remove from the heat when hot.
  • Remove potatoes from the pot and mash with a potato ricer (or masher). I don't recommend using a food processor or blender!
  • Add butter mixture, salt, and parmesan cheese and gently fold in with a rubber spatula until absorbed and potatoes are thick and creamy. Adjust seasoning.
  • Serve sprinkled with parmesan and black pepper.

Nutrition

Calories: 320kcal | Carbohydrates: 36g | Protein: 7g | Fat: 17g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 48mg | Sodium: 499mg | Potassium: 852mg | Fiber: 2g | Sugar: 3g | Vitamin A: 531IU | Vitamin C: 11mg | Calcium: 110mg | Iron: 2mg